ST. LOUIS —
Deviled Egg Pasta Salad
1 pound elbow macaroni or bowtie pasta
8 hard-boiled eggs, peeled and chopped
1 cup chopped celery
1 cup frozen peas, thawed
¾ cup sweet pickle relish, drained well
2 cups mayonnaise
2 Tablespoons Dijon mustard
1 teaspoon salt
1 teaspoon sugar
Paprika for garnish
Heat 1-inch of water in a large saucepan over high heat. Place steamer insert into pan over boiling water. Carefully add eggs using large spoon or tongs. Cover and continue cooking for 12 minutes (13 minutes for extra large eggs). Cool completely under cold running water or in a bowl of ice water.
In a large pot of boiling water, cook pasta according to package directions, or until tender. Drain, rinse, and let cool. In a large bowl, combine pasta with remaining ingredients, except paprika, mix well. Sprinkle with paprika and cover. Refrigerate 1 hour or until ready to serve.
Easter Egg Decorating Tips
Hard-boil eggs for decorating as directed above. These easy-to-peel steamed eggs cook 30% faster than classic hard-boiling methods. Unpeeled hard-boiled eggs may be stored in the refrigerator for up to one week. If you plan to eat the decorated eggs, make sure to use only food-safe decorating materials.
Use colored rice to create unique patterns on eggs. Measure ¼ cup dry white rice into a small plastic bag. Add 10-15 drops of food coloring and a few drops of white vinegar to just moisten the rice. Add a hard-cooked egg to the bag and massage gently to evenly distribute color. Remove with a spoon or gloved hands, and let dry for 20-60 minutes.
Visit www.incredibleegg.org for unique egg decorating ideas, recipes and food safety tips.
Missouri Egg Council